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HomeCoffeesIvan Junqueira Ribeiro
Campo das Vertentes · Brazil

Ivan Junqueira Ribeiro

Natural Yellow Catucai, grown at 905 to 1160 masl

Roasted by kaffemik

Available now· checked 3 Aug
FarmRoaster-stated
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Details

Roasterykaffemik· Vienna, Austria
FarmFazenda do Cruzeiro, Campo das Vertentes, Brazil✓
ProducerIvan Junqueira Ribeiro
ProcessNaturalAnschließend wird der Kaffee als Natural aufbereitet✓
Harvest—
Altitude905 to 1160 masl✓
ClimateTropical savanna
VarietiesYellow Catucai✓
RoastLight✓
Tasting notesRoasted Hazelnut, Dried Fruits, Milk Chocolate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Roasted Hazelnut
    Nutty/Cocoa › Hazelnut
  • Dried Fruits
    Fruity › Dried
  • Milk Chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    Fazenda do Cruzeiro, Campo das Vertentes, Brazil

    Grown by Ivan Junqueira Ribeiro

  2. Roastery

    kaffemik

  3. Coffee· viewing

    Ivan Junqueira Ribeiro

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBrasile Do Cruzeiro - Eva CaffèBrazilie Joao HamiltonBrazil Fazenda Irmas PereiraBrazil Coracao De MelaoBrasilien Fazenda SertãoKaffee BrasilienMore from this producerIvan Junqueira Ribeiro3More from this farmFazenda do Cruzeiro2 moreSame variety, exploredYellow Catucai26Similar flavour profileRoasted Hazelnut, Dried Fruits, Milk Chocolate1216Same processNatural7627From the same originBrazil2605More from this roasterkaffemik40 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude905 to 1160 maslRoastLight
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability